Quoting Nigel Reed to Jim Weller <=-

My wife is into salmon so maybe I'll have to try one of these while the weather is cooler. I don't like trying to smoke when its cold because
its harder to keep the temperature steady, plus...it's cold!

You're talking to a guy who lives where propane freezes solid! It's
-41 C (-42 F) here tonight.

My step son, Ray, does a lot of fishing, hunting and smoking. He
uses an electric True North smoker for hot smoking fish. (It's made
by Thompson-Pallister who also make Len Thompson Lures in Lacombe,
Alberta near Edmonton. It looks and operates much like the American
Little Chief smoker. After ice fishing, he manages to hot smoke fish
with it when it's -30 out by wrapping the smoker with an insulated
Mylar covered quilt.

Title: Scotch Smoking

This does seem to be an awful lot of work. Maybe I'll just stick
to sushi :)

It is a lot of work but the results are amazing and a huge batch
takes no longer than a small batch. And the stuff is $30-$40/lb in
the stores.

Cherry wood smoke is ... amazing for chicken.

I've not used a cherry wood yet. I've done apple wood with pork
and that turned out really well.

Back when I lived in Ottawa and worked in industrial finance one of
my customers who operated a fine furniture manufacturing facility
showed me dumpsters full of wood scraps: mostly oak, but also cherry
and walnut, all free for the taking. There were of course other
woods there, not suitable for smoking. But I stuffed as much cherry
wood as I could into the trunk of my car, with gratitude. It was
nice well it lasted!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grilled Chicken with Smoked Mushrooms
Categories: Grill, Chicken, Smoked, Mushrooms, Pasta
Yield: 1 Serving

1 Chicken breast per person
1/3 lb Mushrooms per person
Pasta
Olive oil
Balsamic vinegar
S&P

On the Big Green Egg get the temp up to about 400 degrees and add some
of your favorite smoking chips. I prefer cherry or apple. Smoke your
mushrooms for about 15 mins so they absorb a deep smoke flavor. Grill
the breasts with only salt and pepper. Cook some pasta.

When chicken is done remove it from the Egg and let it rest bout 5
minutes. In a large bowl mix the pasta with a little olive oil (not
extra virgin). Cut the mushrooms to bite size, along with the
chicken. Mix well and add a drizzle of Balsamic vinegar. Season to
taste.

Recipe by: Chef and the Fat Man, Amanda Egidio and Kevin Jenkins,
of New Orleans and Atlanta.

From: www.chefandthefatman.com

MMMMM


Cheers

Jim


... Bacon Mac 'n' Cheese is basically just trashy Carbonara

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On 01-02-22 22:47, Jim Weller <=-
spoke to Nigel Reed about smoker recipes <=-

Back when I lived in Ottawa and worked in industrial finance one of
my customers who operated a fine furniture manufacturing facility
showed me dumpsters full of wood scraps: mostly oak, but also cherry
and walnut, all free for the taking. There were of course other
woods there, not suitable for smoking. But I stuffed as much cherry
wood as I could into the trunk of my car, with gratitude. It was
nice well it lasted!

OTOH, I once went to a local orchard and asked if they had any peach
tree trimmings. They said sure -- go over to xx and grab all you want.
I used them once. This was back before my electric smoker and I was
using what I call an R2D2 charcol smoker/grill. I did a batch of
chicken. It was the worst thing I have ever tasted.

I suspect that the peach wood bark had pesticides on it. But in any
case, I tossed it all.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Southwestern Black Bean Soup
Categories: Crockpot, Soup
Yield: 6 Servings

-Shirley Ferguson (mhrh24b)
1 lb Black beans, rinsed
6 c Beef broth or bouillon
1 Onion, large, chopped
2 Jalapeno peppers, seeded,
1 Garlic clove, crushed
1 ts Ground cumin
1 ts Ground oregano
1 ts Ground thyme
1/8 ts Ground cloves
2 Ham hocks, about 1 lb. each
1/3 c Sour cream or plain yogurt
1 Tomato, large, chopped

In slow-cooker, combine dried beans, broth or bouillon, onions,
jalapeno peppers, garlic, cumin, oregano, thyme, cloves and ham
hocks. Cover and cook on LOW 9-10 hours or until beans are tender.
Remove ham hocks; cool. Shred lean meat; discard skin, bones and fat.

Return shredded lean ham to pot and reheat on HIGH, if necessary.
Spoon mixture into individual soup bowls. Top each with sour cream
and chopped tomato.

1 serving contains: cal 233; prot. 17g; carb 29g; fat 6g; chol 15mg;
sodium 247mg.

Source: Mable Hoffman's All-new Crockery Favorites.

From: Lyn Ortiz Date: 03-30-96 Cooking

MMMMM


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